Cashew Free Pressure Cooker Chicken Stock
A deeply savory, golden chicken stock made entirely from scratch is one of those kitchen staples that quietly elevates everything it touches — from soups and risottos to braises and pan sauces. The pressure cooker does the heavy lifting here, coaxing rich gelatin and flavor from chicken backs, necks, or a whole carcass in a fraction of the time a stovetop simmer would take. Apple cider vinegar helps draw minerals and collagen from the bones, while the onion skin, garlic, thyme, and parsley build that complex, aromatic depth you just can't get from a carton. Store-bought stocks can be a minefield of mystery additives and shared-facility warnings, but this one is made entirely from whole, recognizable ingredients with zero hidden surprises. After a natural pressure release and a pass through a fine-mesh strainer, you're left with a beautifully clear, deeply flavored liquid that's ready to refrigerate or freeze in batches. Skimming the solidified fat once it's chilled is a satisfying final step that leaves you with something genuinely clean and versatile. Make a big batch on the weekend and your weeknight cooking will thank you for months.
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Learn more →Ingredients
8 servings
- 3 lb chicken backs, necks, or a mix of bony pieces (or 1 whole carcass plus 1 lb wings)
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, quartered (skin on)
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4–5 sprigs fresh thyme
- 4–5 sprigs fresh flat-leaf parsley
- 1 tsp salt
- 10 cups cold water (or enough to reach the max fill line)
Instructions
- 1
Add the chicken pieces, carrots, celery, onion, garlic, apple cider vinegar, peppercorns, bay leaves, thyme, parsley, and salt to the pressure cooker insert. Pour in the cold water until the ingredients are just submerged, stopping at least 2 inches below the max fill line.
- 2
Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 60 minutes.
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